foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-4-620-626foodsyst-637Research ArticleСтатьиImprovement and quality evaluation of rutab date paste fortified with wheat germУлучшение и оценка качества финиковой пасты rutab, обогащенной зародышами пшеницыhttps://orcid.org/0009-0004-0602-8837ДайябА. С.DyabA. S.

Дайаб Айман Сайед — PhD, доцент, Научно-исследовательский отдел технологий садоводства, Научно-исследовательский институт пищевых технологий

12619, Гиза, ул. Гамаа, 9

Тел.: +2–0114–876–05–32

Ayman S. Dyab, PhD, Associate Professor, Horticultural Technology Research Department, Food Technology Research Institute

9 Al Gamaa street, 12619, Giza

Tel.: +2–0114–876–05–32

aymandyab@ymail.comhttps://orcid.org/0009-0008-1024-9009АтияК. М.AtieyaKh. M.

Атия Халид Мохамед — PhD, научный сотрудник, Научно-исследовательский отдел технологий садоводства, Научно-исследовательский институт пищевых технологий

12619, Гиза, ул. Гамаа, 9

Тел.: +2–0100–294–20–60

Khalid M. Atieya, PhD, Researcher, Horticultural Technology Research Department, Food Technology Research Institute

9 Al Gamaa street, Giza

Tel.: +2–0100–294–20–60

khalidatieya1986@gmail.comhttps://orcid.org/0000-0002-1824-1983Абдель СаламМ. А.Abdel SalamM. A.

Абдель Салам Мустафа Абдель Латиф — PhD, научный сотрудник, Научно-исследовательский отдел технологий садоводства, Научно-исследовательский институт пищевых технологий

12619, Гиза, ул. Гамаа, 9

Тел.: +2–0101–520–29–36

Mustafa A. L. Abdel Salam, PhD, Researcher, Horticultural Technology Research Department, Food Technology Research Institute

9 Al Gamaa street, Giza

Tel.: +2–0101–520–29–36

mostafaabdellatif2020@gmail.coЦентр сельскохозяйственных исследованийЕгипетAgricultural Research CenterEgypt20240302202574620626Copyright © Dyab A.S., Atieya K.M., Abdel Salam M.A., 20252025Дайяб А.С., Атия К.М., Абдель Салам М.А.Dyab A.S., Atieya K.M., Abdel Salam M.A.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/637

This investigation aimed to utilize wheat germ to improve the nutritional value and sensory properties of date pastes. Wheat germ was added to the soft date paste at different concentrations (5, 10%, and 15%). Chemical composition, bioactive compounds, browning index, fatty acids, microbiological quality, and peroxide values were estimated. Substitution with wheat germ significantly increased the ash, protein, and fat contents of the treatments, and decreased total sugars and total carbohydrates. In addition, the incorporation of wheat germ into the date paste led to a decrease in water activity. The color index of fortified date paste was improved and unsaturated fatty acids, such as oleic acid, linoleic acid, and linolenic acid, increased. A reduction in the total bacterial, yeast, and mold counts was observed. The highest score of the index of acceptance was recorded for 15%, followed by 10% and 5%, and the lowest score was for the control sample.

Целью данного исследования было использование зародышей пшеницы для улучшения пищевой ценности и сенсорных свойств финиковой пасты. Зародыши пшеницы были добавлены к пасте из мягких фиников в различной концентрации (5, 10% и 15%). Оценивали химический состав, биоактивные соединения, индекс побурения, жирные кислоты, микробиологическое качество и пероксидное число. Введение пшеничных зародышей значимо увеличивало содержание золы, белка и жира в образцах и снижало общее содержание сахаров и углеводов. Кроме того, добавление зародышей пшеницы к финиковой пасте приводило к снижению активности воды. Индекс цвета обогащенной финиковой пасты улучшался, а содержание ненасыщенных жирных кислот, таких как олеиновая кислота, линолевая кислота и линоленовая кислота, увеличивалось. Наблюдалось снижение общего количества бактерий, дрожжей и плесневых грибов. Наивысший балл индекса приемлемости был зарегистрирован для образца с 15%, за которым следовали образцы с 10% и 5%, в то время как контрольный образец получил наименьший балл.

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The authors declare that there are no conflicts of interest present.